Side- Grilled Mac n' Cheese Stuffed Tomatoes
- 6 large Tomatoes, firm-ripe
- 1 box Annie's Mac & Cheese Shells White Cheddar
- 1/4 cup 2% Milk
- 2 Tbsp Butter
Prepare mac and cheese with milk and butter according to package instructions, set aside.
Preheat grill to medium. Slice top inch off tomatoes with serrated knife and set aside. Scoop out seeds and flesh leaving shell intact.
Divide mac and cheese into six portions. Stir in about 2 tbsp mix into tomato, Replace tomato tops.
Place tomatoes in an oiled grill basket. Cook in closed grill until tomatoes are tender and cheese is browned and bubbly about 10 minutes.